Both the nests and eggs are best made the day before serving, so that they can be left in the fridge overnight to set properly.

To make the nests:

Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few minutes until it’s totally smooth and melted. While this melts pour the brown rice pops into a mixing bowl.

Once the mix has melted pour it over the brown rice pops and stir it all together, until all the rice pops have been covered in chocolate.

Scoop spoonful’s of the mix onto a piece of grease proof paper, form them into little rest shapes and place them in the fridge for while you make the eggs.

To make the eggs: 

Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter forms. Next add the cacao butter, vanilla powder, maple syrup and salt to the cashew butter in the processor and blend for another 3 minutes.

Remove half the mixture from the processor and place to one side in a bowl. Blend the remaining half with the strawberries and raspberries for 2 minutes, the spoon into your egg case and freeze.

Rinse out the processor, then blend the second half of the cashew/cacao mix with the juice of half a lemon and 1 tsp turmeric, before spooning into the egg case and freezing.

Leave the eggs in the freezer overnight before serving nestled in the cacao crispy nests.